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| Young Greens Salad with Oil & Vinegar |
| This is a basic recipe, one that should be part of every culinary repertoire. This everyday salad can change according to the season, depending on what greens are fresh in the garden or available at market. In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun [a fragrant mix of young greens], arugula, and fresh herbs. Ingredients 2 teaspoons sherry vinegar 1/4 teaspoon sea salt Freshly ground black pepper 1/2 teaspoon Dijon mustard 1 small clove garlic, peeled and minced 1/4 cup extra-virgin olive oil 8 cups loosely packed mixed salad greens such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces Method Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. |